LENTIL ‘MEAT’ BALLS W/ PASTA (GLUTEN-FREE)

I have never been an avid fan of minced meat (or meat in general) it’s always grossed me out! In turn I have never eaten stuff like meatballs, chilli con carne, spaghetti bolognese (I know, shocking right?).

But, my foodie self also suffers from a severe case of FOMO (fear of missing out) and didn’t want to go on any longer missing out on the {foodie} fun.

So, I remixed an older recipe and made this beaut ‘Meat’ Ball and pasta dish which got resounding thumbs up from the hubby, two year old niece and myself of course.

Note: For the dry ingredients I have listed ground oats, chickpea flour and GF bread crumbs however you can use other preferred ingredients, all you need is for your wet mix to dry up enough that you can easily roll them into balls.

Just make sure that you use a blend of 2-3 different dry ingredients. For example using only chickpea/coconut flour will give you a VERY dry meatball.

Method:
In a blender or food processor, add all ingredients except for oats, coconut flour and breadcrumbs and blitz. Depending on what you prefer you can blitz till smooth or leave some lentils whole for a bit of chunk.

Pour mix into a bowl and fold in dry ingredients, until you get a dough-like consistency that you can roll into balls.

If your mix is too wet, add more breadcrumbs until you get desired consistency.

Roll into balls and store until you want to cook.

To cook:
You have to bake the balls first, set your oven on 170 Degrees C and prepare a lined baking tray.

Place the balls onto the tray and bake them for approx 10-15min, you want them to bake enough on the outside but remain softer inside.

Meanwhile, prepare your pasta as per instructions on package and in a large frying pan pour your carton of tomato. If you prefer using a more natural alternative, feel free to do so, just remember that you may need to add a more concentrated tomato puree to achieve the same consistency.

Heat up sauce, add seasonings if you like; garlic salt and oregano work well.